Skillet Cinnamon Peach Cobbler with Buttermilk Biscuits Step-by-step instructions

Before you start

Before starting, peel and slice the peaches. To peel easily, score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water. The skins will slip off. Slice the peaches into even wedges, about 1/2-inch thick.

Measure all ingredients and have them ready. Keep the butter and buttermilk in the refrigerator until the moment they are needed. Preheat the oven to 375°F (190°C) and lightly butter the cast iron skillet. Set up a cooling rack near the oven for after baking.

Instructions

Prepare the Filling and Dough

1. 1Prepare the Peach Filling
   Preheat the oven to 375°F (190°C). Place a 10-inch cast iron skillet over medium heat and add 1 tablespoon butter (or use a nonstick spray) to lightly coat the bottom and sides. In a large bowl, combine the sliced peaches, dark brown sugar, lemon juice, ground cinnamon, and cornstarch. Toss gently until every peach slice is coated. Pour the peach mixture into the prepared skillet and spread into an even layer. Set aside while making the biscuit dough.
   Look for The peaches are glossy with sugar and spice, and the skillet is lightly buttered.
   Tip If peaches are very ripe, reduce the lemon juice to 2 teaspoons to keep the filling from being too tart.
2. 2Make the Biscuit Dough
   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead gently 2 or 3 times until it just holds together.
   Look for The dough is shaggy but holds together when pressed; visible butter bits remain.
   Tip Keep the butter and buttermilk very cold for flaky biscuits. Work quickly.
3. 3Scoop Biscuits onto the Filling
   Using a large spoon or a 1/3-cup scoop, drop 6 rough mounds of biscuit dough evenly over the peach filling in the skillet. They do not need to be perfect; rustic is fine. The dough will spread slightly as it bakes. Gently press down on the tops just to flatten slightly, but leave the surfaces craggy for texture.
   Look for Six rough biscuit mounds sit on top of the peach filling, leaving gaps for steam to escape.
   Tip Do not overwork the dough; over-handling makes biscuits tough.

At this stage, the peaches are coated in a glossy mixture of sugar, lemon, and cinnamon, and the skillet is ready. The biscuit dough is shaggy but holds together, with visible pieces of butter.

The six mounds are placed evenly over the filling, leaving gaps for steam to escape. The kitchen smells of cinnamon and peaches, and the dough feels cold to the touch.

Bake Until Golden and Bubbly

4. 4Brush and Sprinkle Biscuits
   Brush the tops of the biscuits with the heavy cream using a pastry brush. Sprinkle the turbinado sugar evenly over the biscuits, covering the tops completely. This will create a crackly, golden crust as they bake.
   Look for The biscuits are glossy with cream and speckled with coarse sugar.
   Tip Brushing with cream instead of egg wash gives a softer, more tender crust.
5. 5Bake the Cobbler
   Place the skillet in the preheated oven on the middle rack. Bake for 35 minutes, or until the biscuits are deep golden brown and the peach filling is bubbling thickly around the edges. The filling should be visibly bubbling and slightly thickened, not watery. If the biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
   Look for Biscuits are deep golden, and the peach juices bubble thickly around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Let the cobbler rest for 5 minutes after baking so the filling sets slightly.

After 35 minutes, the biscuits are deep golden brown with a crunchy turbinado sugar crust. The peach filling is bubbling thickly around the edges, releasing a sweet, fruity aroma. The skillet is bubbling and sizzling, and the biscuits have risen and flaked. A toothpick inserted into a biscuit comes out clean, and the filling has reduced to a glossy syrup.

Rest and Serve

6. 6Rest and Serve
   Remove the skillet from the oven and place on a cooling rack. Let rest for 5 minutes before serving. This allows the filling to thicken slightly and the biscuits to set. Scoop warm cobbler into bowls, making sure to get some biscuit and plenty of peach filling in each serving. Top with a scoop of vanilla ice cream if desired.
   Look for The filling is bubbly and slightly thickened, and the biscuits are flaky.
   Tip Serve immediately for the best contrast between warm cobbler and cold ice cream.

The cobbler has rested for 5 minutes, allowing the filling to set slightly. The biscuits are still warm and flaky, and the peach filling is thick and glossy. When scooped, the biscuits break apart easily, revealing steaming peaches underneath. The contrast between the warm cobbler and cold ice cream is immediate and satisfying.

Common mistakes

A common mistake is overworking the biscuit dough, which develops gluten and makes the biscuits tough. Mix just until the dough comes together. Another pitfall is using peaches that are not ripe enough, resulting in a tart filling; taste the peaches before adding sugar and adjust if needed.

Also, do not skip the cornstarch—it is essential for thickening the juices. If the biscuits brown too quickly, cover loosely with foil for the remaining bake time. Finally, let the cobbler rest before serving; cutting into it too soon will cause the filling to run.

How to tell it’s done

The cobbler is done when the biscuits are deep golden brown on top and the peach filling is bubbling thickly around the edges. The filling should have reduced and thickened, not be watery. Insert a toothpick into the center of a biscuit; it should come out clean or with a few moist crumbs.

The internal temperature of the filling should be at least 190°F (88°C) to ensure the fruit is fully cooked. Let the cobbler rest for 5 minutes before serving to allow the filling to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part